Treacle tart in the nineteenth century was made with brown treacle and contained currants, peel and spices. The taste of the further refined golden syrup, however, is delicious in itself and needs nothing but a little butter, the crumbs to thicken it, and the pastry and cream.
Line a tin in the same way as for jam tart. Sprinkle half the crumbs on to the pastry, then add a layer of treacle, and top with the remaining crumbs. This mixture should not more than half-fill the tart. Dot with small pieces of butter. Bake at 400° F., gas mark 6, until the pastry is golden brown. Serve either hot or cold, preferably with cream.
©1975 The Estate of Elizabeth Ayrton